浅谈西餐酒水.doc

目录 摘要·······························································2 前言·······························································2 西餐的概述·······················································3 1．1西餐的含义···················································3 1. 2西餐的组成···················································3 1．3西餐的分类···················································3 1．4西餐的特点···················································4 2. 西餐中的酒水····················································5 2. 1酒水的分类···················································5 1.西餐酒水的特性················································5 2. 西餐酒水用餐时间··············································7 2. 2西餐酒水与菜点的搭配·········································8 2. 3西餐烹调用酒·················································9 3. 西餐酒水的礼仪··················································9 3. 1西餐酒水服务礼仪·············································10 3. 2西餐酒水饮用礼仪············································11 结论·······························································12 致谢·······························································12 摘 要 随着改革开放的发展，人民生活水平西餐日益提高，成为全国城市餐饮消费的重要组成部分，中国消费者对西餐的需求也在日益增加，加之近年来大量国外餐饮品牌的进入，极大地丰富了餐饮市场，也为西餐业的发展开拓了广阔的前景。因此，中国国民为了适应外来餐饮业必然要对其有一定的了解。那么在此就浅谈一下西餐的酒水。 关键词：西餐，酒水，礼仪 前言 不同的地域、不同的风土人情不同的饮食。中国悠悠五千年，博大精深， 西餐的概述 1.1西餐的含义 西餐（west foods）从狭义上来讲是我国人民对以法国、意大利、美国、英国、俄罗斯、德国等欧美各国为代表的菜肴总称。从广义上来讲是指除中国菜点以外的其他国家的菜点。同时希腊、西班牙、葡萄牙、荷兰等地中海国家也都是西餐重要组成部分。 1.2西餐的组成 一套正式的全套餐点分为 头盘（开胃品）、汤、副菜（鱼类、贝类）、主菜（肉类）、蔬菜类菜肴咖啡、茶充分考虑人体对各种营养（糖类、脂肪、蛋白质、维生素）和热量的需求来安排菜或加工烹调。西餐烹饪在选料时十分精细、究，而且选料十分广泛。如国菜蜗牛芯意大利菜则会将各类面食制作成菜肴：各种面片、面条、面花都能制成美味的席上佳肴；而国菜，西餐烹调的调味品大多不同于中餐烹调，如酸奶油、桂叶、柠檬等都是常用的调味品。法国菜还注重用酒调味，在烹调时普遍用酒，不同菜肴用不同的酒做调料；德国菜则多以啤酒调味，在色泽的搭配上则讲究对比、明快，因而色泽鲜艳，能刺激食欲。西餐的烹调方法很多，常用的有煎、烩、烤、焖等十几种，而且十分注重工艺流程，讲究科学化、程序化，工序严谨。烹调的炊具与餐具均有不同于中餐的特点。特别是餐具，除瓷制品外，水晶、玻璃及各类金属制餐具占很大比重。 香槟“CHAMPAGNE”一词，与快乐、欢笑和高兴同义。因为它是一种庆祝佳节用的酒，它具有奢侈，诱惑，和浪漫的色彩， 苦艾（BITTER）16%-45% 又称比特酒、必打士。它从古药酒演变而来，具有滋补、助消化和兴奋的功效。 在正式的西